Tamagoyaki, Japanese omelet

1. Beat the eggs with the sugar, soy sauce, mirin and 1 pinch of salt.

2. Oil the hot pan with a paper towel. First, pour a small ladle of the beaten eggs and cook, stirring with wooden chopsticks.

3. Roll the omelet on one side of the pan. Pour a second small ladle of beaten eggs and cook without browning. Place it on top of the first one.

4. Make a third omelet using the same process and place it on the other two. You get an omelet with several layers.

Note: This recipe is for one person because of the size of the pan.

Photo credit: Sucré Salé